Introduction

Roasted Carrot Soup is a comforting and velvety dish that brings out the natural sweetness of carrots with a hint of warm spices. Perfect for chilly days, this soup is both nourishing and easy to prepare.

A deep blue pot filled with a bright orange, smooth soup sits on a white marbled surface. A woman's hand pours a creamy white liquid from a small glass measuring cup into the soup, creating swirling patterns on the surface. A wooden spoon is partially submerged on the right side of the pot, mixing the soup gently. In the bottom left corner, a fresh carrot with green leaves is resting beside a white and black striped cloth. The background is softly blurred, showing white tiles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs carrots
1 ½ Tablespoons olive oil
Salt and pepper
2 Tablespoons salted butter
1 ¼ cups diced yellow onion (about 1 large onion)
1 ½ Tablespoons minced garlic
1 teaspoon coriander
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon table salt (plus more to taste)
2 Tablespoons dry white wine (see note for substitute)
4-5 cups chicken broth (may substitute vegetable broth)
⅔ cup heavy cream

Instructions

Step 1: Preheat your oven to 425°F (220°C). Wash, dry, and trim the carrots. Cut each carrot into three pieces, slicing thicker ends lengthwise if necessary to ensure even cooking. Toss with olive oil, salt, and pepper in a large bowl until evenly coated.
Step 2: Line a rimmed baking sheet with parchment paper, spread the carrots in a single layer, and roast in the center of the oven for 25-30 minutes until tender when pierced with a fork. Set aside.
Step 3: In a large pot or Dutch oven, melt butter over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
Step 4: Stir in minced garlic and cook until fragrant, about 30 seconds. Add coriander, smoked paprika, dried thyme, and salt, stirring briefly to combine with the onion and garlic.
Step 5: Add the roasted carrots to the pot and stir well. Slowly drizzle in the white wine, scraping up any browned bits from the pot’s bottom with a spatula. Cook until the wine has completely evaporated.
Step 6: Gradually add the chicken broth and bring the mixture to a simmer. Let it simmer for 5-10 minutes to meld the flavors.
Step 7: Reduce the heat to low. Use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a blender and blend until velvety. Return the soup to the pot if using a blender.
Step 8: Stir in the heavy cream until fully incorporated. Taste and adjust salt if needed. Serve warm, with optional garnishes like an extra drizzle of cream, sour cream, croutons, or pepitas.

Tips & Variations

For a vegan version, substitute butter with olive oil, use vegetable broth, and replace heavy cream with coconut milk or a cashew cream.
If you don’t have white wine, use an equal amount of extra broth or a splash of white grape juice for sweetness.
Adding a pinch of cayenne pepper or a dash of hot sauce can add a pleasant kick to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with smooth, bright orange creamy soup topped with three golden-brown croutons sprinkled with small green herb pieces and black pepper flakes, resting on a wooden board with a silver spoon placed inside the bowl; the background features fresh green carrot tops and orange carrots on a white marbled surface with some loose croutons around the bowl, another blurred white bowl of soup visible in the back, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast other vegetables with the carrots?

Yes, roasting onions or parsnips along with the carrots adds depth of flavor, just adjust cooking time so all vegetables are tender.

How can I make the soup creamier without heavy cream?

You can blend in cooked potatoes or use coconut milk or cashew cream as dairy-free alternatives to achieve a creamy texture.